When I think of classic holiday desserts, only two come to my mind.
Pumpkin pie and pecan pie. Two favorites of mine over the holidays and some may say these are pies that you don’t mess with. Many people have Pecan pie recipes that have been passed down from their grandmothers. . or your “go-to” recipe that you have been baking every year. Well, if you’re feeling adventurous and are willing to try something new and a little different, keep reading.
I have something fabulous here for you.
When the good folks over at California Olive Ranch reached out to me and challenged me with reinventing a holiday classic, I knew exactly what I wanted to do. I am obsessed with olive oil pastry crust. I love the flavor, texture, taste, everything about it. And it works amazingly well in this Pecan Pie Tart. Which, I might add, tastes fabulous. . now, if you bake a lot and know your crusts, you will realize immediately that there is no butter in the crust. It’s an olive oil crust and, in this tart, has the texture of a crisp shortbread cookie.
My husband, who loves pecan pie, loved this Pecan Pie Tart. And when I told him there was absolutely no butter used at all. . he didn’t say a word and just kept eating. And then said, “This is good.”
‘Nuff said.
Start with your olive oil pastry dough.
Roll it out, and transfer to your baking dish. Press the dough into the baking dish and then prick the dough with a fork.
Your dough doesn’t have to come up the sides of the baking dish this much .. my crust ended up being a little tall so, once the dough is in the baking dish, you can trim the edges all around.
Bake at 350 degrees for 15 minutes. Remove from the oven and allow to cool slightly. Pour the pecan filling into the pre-baked crust and bake for about 35 minutes, until the filling is set. Transfer the baking dish to a rack and let it cool for at least one hour if possible.
You can serve immediately or refrigerate overnight and serve chilled or at room temperature the following day. I refrigerated mine overnight to help the filling set and solidify more. Note: even with the overnight refrigeration, you might still get a little ooze when slicing.
No need to worry though. This can easily be taken care of, or licked up. Just sayin’.
I hope you enjoy . . and for more incentive and encouragement to bake this Pecan Pie Tart yourself, we’re partnering with California Olive Ranch on a fabulous giveaway!!!
See the details below!
Pecan Pie Tart.
Ingredients
For the olive oil dough:
- 1 ¼ cup all-purpose flour
- 1 teaspoon sea salt
- ¼ cup California Olive Ranch Extra Virgin Olive Oil for everyday meals
- ½ cup very cold water
For the filling:
- 1 cup light corn syrup
- 1 cup dark brown sugar
- 5 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon raw blue agave
- 1 1/2 teaspoons salt
- 2 -3 cups pecan halves
Special equipment:
- 9 x 13 baking dish
Instructions
For the olive oil crust:
- Using your food processor, combine the flour, salt and olive oil and pulse for less than 4-5 seconds. Sprinkle the very cold water over the flour mixture and pulse until the pastry just begins to come together, only for about 7-8 seconds; do not overwork the dough.
- Transfer the olive oil pastry dough to a lightly floured work surface, gather it together to combine everything and form into a ball or mound. Wrap in plastic wrap and place in the refrigerator for at least 30-40 minutes before rolling out.
- Preheat your oven to 350 degrees. Remove dough from the refrigerator, roll out on a lightly floured work surface and transfer to a baking dish. Press into the baking dish and prick the dough with a fork.
- Bake the crust for 15 minutes, or when slightly browned. Remove from the oven and set aside.
For the filling:
- In a medium saucepan, over low heat, mix together the light corn syrup and dark brown sugar, until the sugar has dissolved, only for a minute or two.
- Remove from the heat and then whisk in the eggs until thoroughly blended. Whisk in the vanilla extract, raw blue agave and salt and stir in the pecans until combined.
- Pour the pecan filling into the pre-baked olive oil crust and bake for about 35 minutes, or until the filling is set.
- Transfer the baking dish to a rack and let it cool for at least one hour. You can serve immediately or refrigerate overnight and serve chilled or at room temperature the following day.
Recipe adapted from Food and Wine.
Before we get to the giveaway here, I need to tell you more about CA Olive Ranch. If you cook with olive oil . . I cook with olive oil practically everyday. . you need to try this olive oil. Their extra virgin olive oil is absolutely fantastic and delicious. You can taste the difference. If you’ve tasted CA Olive Ranch extra virgin olive oil, you know what’s up. You can purchase some here or look for it at your grocery store. I have seen CA Olive Ranch at some Whole Foods.
THE GIVEAWAY
(open to residents within the United States only)
California Olive Ranch is giving away three (3) bottles of their fantastic extra virgin olive oil: Their Kitchen Essentials 3-Bottle Gift Box: A selection of their specialty oils that will enhance any dish. Includes a 500 ml bottle of our fruity Arbequina, a 500 ml bottle of the nutty and complex Arbosana, and a 500 ml bottle of their robust and delicious Miller’s Blend, in a gift box. ($50). CA Olive Ranch has also partnered with Anolon. . and ONE lucky winner will also win a braising pan from Anolon!!
Disclosure: This is a paid sponsorship post with CA Olive Ranch and I was provided with a set of CA Olive Ranch Extra Virgin Olive Oil. As always, all opinions expressed here are 100% my own.
Margot C says
I will definitely be making all of the holiday pies and cakes (I like your pie idea) and many of them I have changed to eliminate butter and cream and such. I am thinking of making this Apple and Olive Oil Cake http://hungrysofia.com/2013/12/02/apple-and-olive-cake-and-a-giveaway/ (I know that she is promoting another olive oil there, and I’m sorry about that, but I could make the cake with the California olive oil I am sure!)
Elizabeth G. says
I’ll make cheese and mushroom empanadas.
Paula @ Vintage Kitchen Notes says
I’m starting to add olive oil to doughs and breads without a second thought, it gives them such an amazing flavor. This is the perfect twist on traditional pecan pie Alice! Beautiful!
hipfoodiemom says
Thank you so much Paula!! It’s amazing how much we enjoyed this one!!!
rachel says
I made my mom’s Christmas cut-out cookies and frosted them. Definitely my fave. 🙂
Maureen says
There are a few things I am going to make more of such as eggnog bread. But I will also make a Guiness Chocolate cake and some eggnog cheesecake bars and an eggnog pound cake. I guess eggnog is a big theme in my family.
Sandy Headtke says
Tamales is a must have in our home.
mona says
snicker doodle cookies
Jennifer Essad says
Our family favorite is a Chocolate Date Bar that you cut after cooling and place in baggie w/10x and shake so they are covered in the 10x sugar a sweet treat especially w/coffee
Jane Y. says
We don’t have a family recipe per say but breakfast is pretty big for us on Christmas morning. We try to come up with new things but our favorite is crunch french toast!
Lisa * says
Swedish Meatballs. Family tradition to make them on Christmas Eve 🙂
Marnely Rodriguez-Murray says
Love making my mom’s potato salad!
Allison (Spontaneous Tomato) says
I will definitely be making what was originally my little sister’s recipe for baked brie with fig jam wrapped in phyllo dough.
Jessica says
I love making galettes for the holidays – my favorite is butternut squash with caramelized onions and goat cheese.
Candice says
I plan to make Singapore Stir-Fry noodles.
Georgette Helton says
Great Giveaway thanks for your site and time
Meryl says
I’m making dark chocolate truffles!
Allie | Baking a Moment says
Wow… looks amazing! That crust looks so tender, and that gooey filling- YUM!
Georgette Helton says
I would love to see what real olive oil tastes like …thanks for the giveaway
TaraO says
I will be making peanut butter blossoms. Love CA Ranch olive oil by the way, just used some last night to make granola! I’m glad my Ralph’s carries it.
cteeobrien{at}cox[dot]net
Jenna says
My family makes a whole Korean dinner. Mandu, chap chae, kim chi, and many more.
Jeffrey says
I will be making a chocolate peanut butter cheesecake, a family favorite here.
Rebecca Parsons says
We will definitely be making green bean casserole.
rod jackson says
I am making the Christmas pie……..pecan.
Roxanne @TheROXXBox says
Will definitely be making some chocolate chip cookies with my kids. That is definitely a family favorite!!
mysweetiepiepie says
I will definitely be making seafood lasagna.
Kathleen says
I made gingerbread cookies for the first time this Christmas…and I will be remaking them because they are almost all gone already!
Debra Lee says
Squash Cassarol for sure!
Debra Lee says
Squash Cassarole for sure!
Kevin says
I made a traditional family favorite – Cheesecake. Working my way around pinterest and found your site, very informative and great pictures.
Susan Christy says
Cherry Fluff and Reese’s Temptations – can’t show up for dinner without those two things.